Hakka-Style Meatballs
with Peppers, Rice and Peas
East and South Asian influences converge in this delicious fusion dish, combining aromatics and warming spices with a sweet-savoury sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Chili-Garlic Sauce
15 g
Ginger
200 g
Green Bell Pepper
113 g
Yellow Onion
¾ cup
Basmati Rice
56 g
Green Peas
1 unit
Green Onion
1 tbsp
Moroccan Spice Blend
4 tbsp
Sweet Chili Sauce
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Add peas half way through cooking. When rice is done, remove the pot from heat. Set aside, still covered.
While rice cooks, peel, then mince or grate half the ginger (use all for 4 ppl). Combine beef, panko, half the ginger, 1/2 tbsp soy sauce, 1 tsp Moroccan Spice Blend (dbl both for 4 ppl) in a large bowl. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.**
While meatballs bake, peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Stir together chili garlic sauce, sweet chili sauce, remaining soy sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. (NOTE: This is your stir-fry sauce.)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until slightly softened, 2-3 min. Add remaining ginger and remaining Moroccan Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
Add meatballs, then stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce slightly thickens and coats meatballs, 1 min. Season with salt and pepper, to taste.
Add half the green onions to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies and any sauce in the pan. Sprinkle remaining green onions over top.
